Description
Fluffy and airy Japanese cheesecake cupcakes, perfect for any occasion with a creamy interior and delightful texture.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- A pinch of salt
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the softened cream cheese and sugar. Beat until smooth and creamy.
- Gradually add the milk, egg yolks, and vanilla extract. Mix until fully incorporated.
- Sift in the flour, cornstarch, and salt, and fold to combine.
- In a separate bowl, whisk the egg whites until soft peaks form.
- Gently fold the egg whites into the cream cheese mixture until no white streaks remain.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 25 to 30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Allow to cool briefly in the tin before transferring to a wire rack to cool completely.
Notes
For the best texture, use room-temperature ingredients and be gentle when folding egg whites into the batter.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: Japanese